If you’re looking for something fresh, crisp, and packed with flavor, this Asian cucumber and tomato salad is one of those recipes you’ll come back to again and again.
It’s light, tangy, slightly spicy, and incredibly refreshing. The cucumbers soak up a savory garlic-soy dressing while the tomatoes add a burst of sweetness in every bite.
What is Asian Cucumber and Tomato Salad?
Asian cucumber and tomato salad is a quick marinated vegetable dish inspired by classic East Asian flavors. Crisp cucumbers and juicy cherry tomatoes are lightly salted to draw out excess water, then tossed in a bold dressing made with soy sauce, rice vinegar, garlic, sesame oil, and chili oil.
Why You’ll Love This Recipe
- Incredibly refreshing: The cucumbers stay crisp while the tomatoes add a juicy pop that makes this salad light and cooling.
- Big flavor with simple ingredients: Garlic, soy sauce, sesame oil, and chili oil create a punchy dressing that tastes like it came from your favorite restaurant.
- Great make-ahead side dish: The longer it marinates, the more flavorful it becomes, making it perfect for prepping ahead of time.
Equipment You’ll Need
- Mixing bowl
- Colander
- Small bowl
Ingredients for Asian Cucumber and Tomato Salad
- Persian cucumbers: Crisp, thin-skinned cucumbers that stay crunchy and absorb the dressing beautifully.
- Cherry tomatoes: Juicy tomatoes that add sweetness and balance the savory dressing.
- Salt: Draws moisture from the cucumbers and enhances flavor.
- Rice wine vinegar: Adds bright acidity that makes the salad refreshing.
- Soy sauce
- Sugar
- Garlic
- Sesame oil
- Chili oil: Gives the salad a gentle heat and rich flavor. Adjust the amount based on your preferred spice level!
- Salt
Customizations
- Make it extra spicy: Add more chili oil or a pinch of red pepper flakes.
- Add crunch: Sprinkle toasted sesame seeds or crushed peanuts on top before serving.
- Make it protein-packed: Serve this salad as a side with your main protein like cubed tofu or shredded rotisserie chicken.
How to Make Asian Cucumber and Tomato Salad
Salt the Vegetables
Add the sliced cucumbers and halved cherry tomatoes to a large bowl. Sprinkle with salt and toss well so everything is evenly coated.
Let the vegetables sit for about 30 minutes. This step helps draw out excess moisture so the salad stays crisp and flavorful.
After marinating, drain the liquid, rinse the cucumbers and tomatoes, and gently pat them dry with paper towels.
Make the Dressing
In a small bowl, combine the rice wine vinegar, soy sauce, sugar, minced garlic, sesame oil, chili oil, and a pinch of salt.
Whisk together until the sugar dissolves and everything is well combined.
Marinate the Asian Cucumber and Tomato Salad
Add the drained cucumbers and tomatoes back to a bowl. Pour the dressing over the vegetables and toss gently until evenly coated.
Let the salad marinate for at least 30 minutes, or refrigerate it up to overnight for deeper flavor.
Serve chilled or slightly cool.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly over time but the flavor stays delicious.
Tips to Make the Perfect Asian Cucumber and Tomato Salad
- Don’t skip the salting step: This keeps the cucumbers crisp and prevents the dressing from becoming watery.
- Use fresh garlic: Freshly minced garlic makes a huge difference in flavor compared to jarred garlic.
- Let it marinate: Even just 30 minutes allows the dressing to soak into the vegetables.
- Taste before serving: Sometimes a small splash of soy sauce or vinegar right before serving brightens everything up.
Frequently Asked Questions (FAQs)
Can I make Asian cucumber and tomato salad ahead of time?
Yes! In fact, it tastes even better after sitting for a few hours. You can make it up to a day ahead and store it in the refrigerator.
What cucumbers work best for this salad?
Persian cucumbers are ideal because they’re crisp and have thin skins. English cucumbers also work well if Persian cucumbers aren’t available.
Is this salad spicy?
It has a mild heat from the chili oil. You can easily adjust the spice level by adding more or less chili oil.
Can I make this salad gluten-free?
Yes. Simply replace the soy sauce with gluten-free tamari or coconut aminos.
Related Recipes You’ll Love
- Lemongrass Chicken Rice Paper Rolls
- Crispy Rice Salad with Creamy Sesame Dressing
- Baked Sushi Cups with Salmon and Avocado
Asian Cucumber and Tomato Salad
Equipment
Ingredients
- 4-5 Persian cucumbers about 1 pound, sliced into ½-inch slices
- ½ pound cherry tomatoes cut into halves
- ½ tablespoon salt
- 3 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 3 cloves garlic minced
- 2 teaspoon sesame oil
- 1 tablespoon chili oil adjust more or less to your taste
- Pinch of salt
Instructions
- Add cucumbers, cherry tomatoes, and salt together in a bowl and let mix well. Let marinate for 30 mins. Drain all of the liquid, rinse the cucumbers and tomatoes, and pat dry with a paper towel.4-5 Persian cucumbers, ½ pound cherry tomatoes, ½ tablespoon salt
- While cucumber and tomatoes are marinating, make the dressing by combining rice vinegar, soy sauce, sugar, garlic, sesame oil, chili oil, and pinch of salt together. Set aside.3 tablespoon rice vinegar, 2 tablespoon soy sauce, 1 tablespoon granulated sugar, 3 cloves garlic, 2 teaspoon sesame oil, 1 tablespoon chili oil, Pinch of salt
- After done marinating, pour dressing over cucumbers and tomatoes and let soak for at least 30 mins up to overnight then serve.
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